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Buri Daine | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Yellowtail internal organs : Appropriate amount
Radish : Two
Yellowtail Ara : Appropriate amount
Water (for boiling) : Appropriate amount
Sake (for boiling) : Appropriate amount
Rice soup : Appropriate amount
Water (for boiling) : Appropriate amount
Sake (for boiling) : Half the amount of water
Ginger : 1 piece
kelp : 1 sheet
sugar : 80-100g
sweet sake : 100㏄
soy sauce : Appropriate amount
Needle ginger : a little

Time required

60minutes

Procedure

1) Take out visceral fat 01:35
Wash the blood of yellowtail's internal organs. Remove the ball to remove the liver. Remove the spleen and stomach and cut off the visceral fat. Use only a clean place and cut it to a suitable size.
2) Drain the oil 04:00
Put water, sake and yellowtail visceral fat in a pan and light it. When it comes to a boil, remove the lye and give it to a colander when it is cooked.
3) Radish preparation 05:00
Peel the radish, cut it into 1 cm pieces, and chamfer it. Put a hidden kitchen knife on the surface, add radish from water to rice broth, and boil for 5 to 10 minutes. After boiling, take it out and put it down.
4) Boil in a simmer 06:19
Put water and sake in a pan and heat it. Add the visceral fat of radish and yellowtail and lightly salt to remove the odor. Add chopped ginger and kelp. Just before boiling, take out the kelp and remove the lye. Add sugar, mirin and soy sauce and simmer for about 30 minutes. Place it on a plate and put ginger on it.

Point

The internal organs of yellowtail are fresh, and the one that does not contain fish in the stomach is used.
If you damage the ball, you should wash it off immediately.
You shouldn't eat the liver of big fish.
The stomach should be slippery, boiled and eaten with green onion ponzu sauce.
If you add too much visceral fat, it will become greasy.